Cooking Method:
As a first sift the flour and salt into a bowl and add oil and then rub it in with your fingers until the mixture resembles coarse breadcrumbs.
Slowly add water and gather the dough into a stiff ball. Knead the dough until it is smooth and make a ball. Rub the ball with oil and slip it into a plastic bag and set aside for 30 minutes.

For making stuffing as a first peel the potatoes and cut those into 1/4 inch dice. Heat oil in a large frying pan and put in the onion.
Stir and fry till brown at the edges. Add the green chili, fresh coriander (cilantro), peas, ginger and 3 tbsp water and simmer until peas are cooked you can add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, roasted cumin, cayenne, coriander seeds, garam masala and lemon juice.

Cook them for 3-4 minutes and allow the mixture to cool. Knead the pastry dough again and divide it into at least eight balls. Roll each ball out into a 7 inch (18 cm) round one by one and cut it into half with a knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm) and overlapping seam. Glue this seam together with a little water or oil.

Fill the cone with about 2 tbsp of the potato mixture and close the top of the cone by sticking the open edges together with a little water or oil. When your seam is about 1/4 inch (5 mm) wide press the top seam down with the prongs of a fork or flute it with your fingers.
Make 7 more samosas one by one. Heat the oil for deep frying and put in as many samosas as the pan will hold in a single layer.
You should fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve warm.